Healthy High Protein Blueberry Cheesecake

Name: Healthy High Protein Blueberry Cheesecake
Cook time: 230 min
Total time: 230 min
Ingredients: 113g Vanilla Yogurt, YoPro, Low Fat/Fat Free; 45g Light Cream Cheese, Philadelphia 3% Fat; 8g Honey; 4g Cornstarch, or Cornflour; 1/2 Egg; 1/2 tsp Vanilla Extract, or Cheesecake Extract; 113g Frozen Blueberries; 1/8 lemon of Lemon Juice, squeezed; 4g Cornstarch, or Cornflour, mixed with cold water; 25ml Water, cold; 9g White Chocolate Spread, or melted white chocolate; 3/4 Mini Biscoff Cookies, crushed, or 2 regular biscuits

This high-protein blueberry cheesecake is creamy, lightly sweet, and finished with a bright fruit topping and a little white chocolate swirl. It bakes into a smooth, set cheesecake with a silky blueberry layer and a crunchy Biscoff edge for texture. Serve it well chilled for a simple dessert that feels indulgent but is packed with protein.

This high-protein blueberry cheesecake is creamy, lightly sweet, and finished with a bright fruit topping and a little white choco... Show more

By Aussie Fitness ·
Blueberry Variation of Cheesecake (New York style)

Health Grade

E+ · Indulgent

Time

3 hrs30 min

Price

1,40 €

Calories

438 kcal

vegetarian

low calorie

comfort food

american

Method

Prepare the pan

Lightly grease a small cake pan or baking dish, then line it with baking paper, leaving a little overhang on the sides so you can lift the cheesecake out easily later. If you are using a water bath, also get a larger roasting tray ready for the pan to sit in.

Heat the oven

Preheat the oven to 165° C. If you prefer not to place the cheesecake pan directly in water, you can also put a tray of hot water on a lower oven rack to create steam while it bakes.

Blend the batter

Add the Vanilla Yoghurt, Light Cream Cheese, Honey, Cornstarch, Eggs, and Vanilla Extract to a blender. Blend until the batter is completely smooth, creamy, and free of any cream cheese lumps, scraping down the sides if needed.

Fill and protect

Pour the cheesecake batter into the lined pan and smooth the top. Wrap the outside of the pan tightly with foil if using a water bath, then place it inside the larger roasting tray.

Bake the cheesecake

Set the roasting tray in the oven and carefully pour hot water into the outer tray until it comes about halfway up the sides of the cheesecake pan. Bake for 45 minutes, until the edges look set but the centre still has a slight wobble when gently nudged. Lift the cheesecake pan out of the water bath and leave it on a rack to cool completely at room temperature.

Cook the blueberries

While the cheesecake bakes, add the Frozen Blueberries to a saucepan over medium heat. Cook, stirring occasionally, until the berries thaw, soften, and release plenty of juice.

Thicken the topping

Stir the Lemon Juice into the blueberries and add a little more honey if you want the topping sweeter. In a small cup, mix the Cornstarch mixed with cold water with the Water until smooth, then pour the slurry into the saucepan. Stir continuously for 1-2 minutes until the sauce turns glossy and thick enough to coat the spoon, then remove it from the heat and let it cool fully.

Top the cheesecake

Once the cheesecake is completely cool, spoon the blueberry topping over the surface and spread it into an even layer. Drizzle over the White Chocolate Spread, then use the tip of a knife or a toothpick to gently swirl it through the berries for a marbled effect.

Finish with crumbs

Crush the Mini Biscoff Biscuits into crumbs using your fingers, a rolling pin, or the bottom of a glass, then scatter the crumbs around the edge of the cheesecake for a little crunch and decoration.

Chill and serve

Refrigerate the cheesecake for at least 2 hours, or until fully chilled and set. Lift it out using the paper overhang, slice into 4 pieces, and serve cold.